* This place has closed :( Please try somewhere else. * La Cuisson literally means cooking. Like cooking methods and doneness of meats. Here we bring you different cuts to bring out the best of the produce

Reviews

Sadly no molten core in this chocolate fondant, but its fudgey richness complemented with ice cream, salted crumble and caramel pops still makes for delectable indulgence.

That said, the creme brûlée is even more enjoyable, its barely-set custard smooth and well-balanced – it's neither too eggy nor too sweet, with the pleasurable roundedness of vanilla bean running throughout. The caramelised sugar on top was also perfectly welded into a thin, even layer such that I couldn't detect individual granules of sugar.

Coils of linguine and sliced mushrooms luxuriate in a cream sauce that is further thickened with the golden yolk oozing from a sous vide egg. Are you ready for this? Burst the yolk at www.gourmetadventures.net.

Rich and indulgent; the way a chocolat fondant should be, this sure does not disappoint. A scoop of vanilla ice cream and biscuit crumble layers on textures of deliciousness. But it gets better. The house-made creme brûlée is brilliantly flavored—sweet with a subtle hint of zest and tartness which we enjoyed. Our only gripe was the texture that felt more like a creamy custard. Perhaps it just needs a little more time to set.